[Nick]

Tried making thai peanut sauce tonight.
5/10 for results.
1/10 for not following receipe because ingredients didn't make it to apocalypse grocery list.

Next time.

 

[rideit]

I have finished off pizzas on a large cast iron skillet. Works well.

I do that a lot with ‘deep dish’ (actually more like thick crust with lots of toppings). I sometimes add olive oil to fry the bottom. Heh

 

[kazlx]

Traeger chicken. Easy money. Spatchcock is my favorite now for whole birds. Lemon and butter under the skin, salt and pepper and some Lawrys. Roasted for about 45 min to 155 internal.

 

[StiHacka]

Pizza was served today.

 

[Nick]

Jalapeno AND habanero?

 

[eric strt6]

dis was good, Pork Chop and Brussels Sprouts

 

[Kevin]

Ive definitly become less vegetarian during this crisis.
Sorry animals

 

[StiHacka]

Jalapeno AND habanero?

Unfortunately no. Sweet peppers and jalapeno. Habanero are hard to come by these days.

 

[eric strt6]

Nice hour spent trimming a Lamb leg. I trim off most of the fat then cut the meat into 5-8 oz chunks to use in Currys and Stir frys. The trimmings get cooked up and mixed into the dogs meals a little at a time. I put one batch of Lamb into a pyrex so I can make Lamb Biryani tomorrow night. I wasted no part of the leg.

Cooking the trimmings up as doggie snacks

Doggie Snacks

 

[Jm_]

Crusted halibut sandwich with carmeliezed onions and peppercorn chipotle mayo. Did not suck.

 

[rideit]

Sautéed scallops, garlic, butter, olive oil and lemon, with long grain wild rice and roasted carrots.
dredged the scallops in corn starch, made the texture flat out amazing. Family ate too quick for pics because it smelled so good...

 

[Kevin]

Had two steaks (New York strips) for dinner last night.
Nothing on the side.

 

[Jm_]

Tried making thai peanut sauce tonight.
5/10 for results.
1/10 for not following receipe because ingredients didn't make it to apocalypse grocery list.

Next time.

Isn't it like peanut butter, coconut milk and a crap load of garlic?

 

[rideit]

Elk Tenderloin Enchiladas.
A crowd favorite...

 

[jdcamb]

 

[jdcamb]

Duckhorn Napa Valley Cabernet Sauvignon 2016

 

[StiHacka]

Pizza du jour. Portland Pie Company makes some kick ass dough.

 

[OGRipper]

^^^Damn, that burger and pizza both look GOOOOOOOD!

Just put Korean-style short ribs in the oven. And now we wait...

 

[jdcamb]

I have really streamlined my food requirements. From gathering to execution. Firstly bang for the buck. Veggies and grains are my primary staples. Turkey in chop form and Chicken parts are my primary proteins. Pork Loins are my splurge. Frozen Talapia fillets and Rice also. Food budget is way down also.

 

[Nick]

My food budget is down $$$$$ since I've stopped eating out a few nights a week.
Tonight made grilled pork chops, roasted 'tatos and green beans. BURP. so good.

 

[OGRipper]

 

[SkaredShtles]

View attachment 143409

 

[StiHacka]

View attachment 143409

Looks great. Roasted in an oven?

 

[OGRipper]

Looks great. Roasted in an oven?

Yep. I pretty much follow the Zuni Café method, which involves a dry brine and then oven roasting at high heat. The basic technique is pretty simple. The dry brine really makes a huge difference in flavor, texture, and crispy skin.

 

[Nick]

hey OG... what kind of oven is that?

 

[SkaredShtles]

hey OG... what kind of oven is that?

A rich-guy oven.

 

[OGRipper]

hey OG... what kind of oven is that?

6-burner/36" Bluestar. Basically a residential version of a Garland commercial stove. It was a splurge when I re-did my kitchen about 10 years ago. Super simple, minimal electronics, I love it.

Now where's my monocle?

 

[SkaredShtles]

6-burner/36" Bluestar. Basically a residential version of a Garland commercial stove. It was a splurge when I re-did my kitchen about 10 years ago. Super simple, minimal electronics, I love it.

Now where's my monocle?

Whoa. Just looked it up.

 

[Jm_]

Yep. I pretty much follow the Zuni Café method, which involves a dry brine and then oven roasting at high heat. The basic technique is pretty simple. The dry brine really makes a huge difference in flavor, texture, and crispy skin.

Isn't that just a rub?

 

[OGRipper]

Yeah yeah SS, I get it. But whoa, prices have gone up. It was around $4K at the time, part of a package deal with other (less fancy) appliances. Sorry not sorry.

JM, yeah pretty much the same as a dry rub, but just S&P. There's some science behind it - it first pulls moisture out, but if you give it enough time it then draws the moisture back in, with the seasoning, so the bird is flavored throughout, and it also changes protein structure in a way I like. I do it with pretty much all meat if I can think far enough ahead (but not ground meat, which turns to mush).

 

[StiHacka]

I finally managed to buy a few pounds of flour. Unbelievable success!

 

[SkaredShtles]

Yeah yeah SS, I get it. But whoa, prices have gone up. It was around $4K at the time, part of a package deal with other (less fancy) appliances. Sorry not sorry.

I'd probably get a fancy gas stove like that if we remodeled our kitchen.

 

[canadmos]

Finally got around to making some enchiladas. Might have put too much cheese and green sauce? Idk?

They smell good... roasted a bigass poblano pepper for them beforehand.

Half of them..

 

[OstWind]

food is a drug! and i really like it!

after reviewing your pfotos I made a menu for the next week

 

[StiHacka]

food is a drug! and i really like it!

after reviewing your pfotos I made a menu for the next week

What do they serve in turkish prisons?

 

[Kevin]

Nothing special. Not even a home made tortilla.
But I thought it looked really pretty and they taste even better.

I always use way too much filling and make a mess of things.
But Im a pig and I give a total amount of zero fucks.

 

[SkaredShtles]

Holy shit... homemade gnocchi with Italian sausage & gorgonzola cream sauce was on point this evening.

 

[Westy]

View attachment 143552Nothing special. Not even a home made tortilla.
But I thought it looked really pretty and they taste even better.

I always use way too much filling and make a mess of things.
But Im a pig and I give a total amount of zero fucks.

Hmm, I was going to say that you seem a little short on filling.

 

[Kevin]

Hmm, I was going to say that you seem a little short on filling.

Id agree with you, but when its rolled up and youre eating I dont think the filling is supposed to spray all over the ceiling with every bite.

 

[OstWind]

What do they serve in turkish prisons?

you know better.